1. Rinse quinoa in a fine mesh strainer until water runs clear.2. Boil the water and add quinoa and salt, cover and reduce heat.3. After 15 minutes add cranberries and walnuts to top; do not stir.4. Cook for 5 minutes more, until all the liquid is absorbed.5. Remove from heat,
Preheat oven to 350. Make meat sauce: Preheat a large skillet over medium-high. Add enough oil to lightly coat the bottom and let heat. Add the minced onion and saute until translucent, adding a large 3 finger pinch of salt as it cooks. Add the garlic and cook for 30
Heat instant pot on “saute” mode. Add enough olive oil to lightly cover the bottom and let heat for 1 minute. Add diced onion and saute until soft and translucent (about 3 minutes). Then add salt, cumin, oregano, garlic, and saute for 30 seconds to 1 minute or until fragrant,
Make the zucchini strips: Trim the ends of the zucchini with a knife. Then, using a mandoline or vegetable peeler or knife to create ¼ inch thick strips. Discard the edge pieces that are mostly skin. These will act as the “noodles”. Place these strips in a large colander and
Heat a medium skillet over medium heat. Then add oil and let heat for 1 minute. Add diced onion and sauté until translucent, about 5 minutes. Add garlic and ginger and sauté 1 more minute or until fragrant. Remove from heat and let cool completely. Preheat oven to 400F and
In a large mixing bowl, mix together everything for the meatballs (except the oil and meat). Taste and add more salt or seasoning. You want a salty, flavorful marinade. Mix in the lamb using your hands until well incorporated. Don’t over-mix or compact the meat too much. Let sit at
Roast spaghetti squash: Preheat the oven to 400. Line a cookie sheet withparchment paper. Slice the ends off the spaghetti squash, then cut in ½lengthwise. Use a spoon to scoop out the seeds and place flat side down on one cookie sheet. Place in oven and set a timer for
Heat oven to 425F. Use paper towel to dry halibut. Then, use hands to rub olive oil all over the fish Season with salt and pepper. Massage garlic on top and add dash red pepper flakes. Put parchment on a baking tray. Layer the fresh spinach, then fish on top
Pat salmon dry with paper towels and season with salt and pepper. Rub both sides with 1 Tbs sesame oil. Pour sesame seeds onto a plate and lay salmon onto plate (flesh side down) to coat top with seeds. Heat a large skillet until hot, then add the remaining sesame
In a large skillet (that will fit liquid and both pieces salmon), heat coconut milk and water until gently simmering. Rinse the ginger and slice into thin coins (skin is ok). Trim both ends off the lemongrass, leaving on the fattest green part at the bottom. Peel the tough outer
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